December 22, 2008
Roasted Acorn Squash
Davey Hendrickson, Tucson CSA
I’m a rookie cook, but this came out so delicious I had to post it.
Lightly oil baking sheet.
Slice acorn squash in halves and scoop out seeds. Bake flat side down at 400 degrees until soft.
In a skillet add butter and sauté one large finely chopped clove of garlic. Finely chop 5 or six brazil nuts and add to the pan as garlic begins to golden. Add more butter if necessary. Add maple syrup and a splash of seasonal microbrewed beer (i used deschutes jubelale). Add Cayenne pepper, salt, and pepper to taste. Scrape out acorn squash into bowl, add sautéed ingredients, mix well, and enjoy.